HOT CHICKEN DIP RECIPE BY TASTY

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Hot Chicken Dip Recipe by Tasty image

Here's what you need: buttermilk, Frank's Red Hot Original, salt, boneless, skinless chicken breasts, flour, vegetable oil, cayenne, brown sugar, garlic powder, paprika, cream cheese, shredded mozzarella cheese, mayonnaise, sour cream, fresh scallions, salt, pickle, tortilla chip

Provided by @MakeItYours

Number Of Ingredients 18

1 ½ cups buttermilk
¼ cup Frank's Red Hot Original
2 tablespoons salt, divided
2 boneless, skinless chicken breasts, cut into 1-inch (2.5 cm) pieces
1 ½ cups flour
½ cup vegetable oil
1 tablespoon cayenne
1 tablespoon brown sugar
1 teaspoon garlic powder
1 teaspoon paprika
8 oz cream cheese, softened
2 cups shredded mozzarella cheese, divided
⅓ cup mayonnaise
⅓ cup sour cream
2 fresh scallions, thinly sliced, plus extra for garnish
1 ½ teaspoons salt
pickle, sliced, for garnish
tortilla chip, or potato chips, for serving

Steps:

  • Chicken: In a medium bowl, whisk together buttermilk, Frank's Red Hot Original, and 1 tablespoon salt. Add chicken and fold to coat. Let chicken marinate for an hour. Place a strainer over a bowl and pour chicken into the strainer to quickly drain the marinade.
  • Combine flour in a large bowl with 1 tablespoon salt. Add chicken and toss to coat evenly.
  • Heat 3 inches (7.5cm) of vegetable oil in a medium pot to 350ºF (175°C).Working in batches, fry the chicken until golden brown and cooked through, about 3-4 minutes per batch. Drain on paper towels.
  • In a small pot over low heat, combine ½ cup (120 ml) vegetable oil, cayenne, brown sugar, garlic powder, and paprika. Heat until lightly bubbling, stirring occasionally, then remove from heat. Toss spice oil with chicken in a bowl. Set aside.
  • Preheat oven to 350ºF (175°C).
  • Dip: In a medium bowl, fold together cream cheese, 1¾ cups (175 g) shredded mozzarella, mayonnaise, sour cream, scallions, and salt. Spread cheese mixture in a skillet. Sprinkle with ¼ cup (25 g) shredded mozzarella. Pile chicken in the center of the skillet, leaving the edges of the dip uncovered. Spoon a little more of the spice oil over the chicken.
  • Place skillet in oven and heat for 6-8 minutes, until edges of the dip are bubbling.
  • Remove from oven. Garnish with scallions and sliced pickles. Serve with chips!
  • Enjoy!

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